How to make five-kernel and yizhi bread

For most modern people, few people cook at home regularly because they are all very busy. And being busy also destroys their precious health. You should know that the food outside contains excessive amounts of oil and salt, and if you consume it for a long time you will get seriously ill. In order to prevent the occurrence of diseases, we must learn to cook for ourselves. Now, I will tell you about the method of making five-nut and Yizhi bread.

1. Make the liquid seed first. Liquid seed raw materials: 100 grams of high flour, 100 grams of water, 1 gram of yeast.

2.1212 Mix all the liquid ingredients, stir evenly, cover with plastic wrap, ferment at room temperature for 1 hour, and then refrigerate for more than 16 hours. (I refrigerated mine for 24 hours)

3 .2121Image of ingredients for making dough.

4.12 Five kernels: peanuts, black sesame seeds, sweet almonds, walnuts, and melon seeds. (All ingredients are roasted, and peanuts, almonds, and walnuts are roasted and crushed into coarse pieces)

5.21 Put all the dough ingredients into the bread machine in the order of liquid first and then flour, and put the yeast on the top to avoid direct contact with the salt.

6. Use smooth chopsticks to stir the ingredients until there is no dry powder. (This is done to save the bread machine's kneading time, and this step can also be omitted)

7. Start the dough kneading function of the bread machine once. (One dough kneading process takes 15 minutes)

8.1 Add the softened butter. (Every time I prepare to make bread, I weigh the butter and soften it first, then weigh the other ingredients and do the dough kneading process. During this time, the butter is almost softened.)

9.2 After the kneading process is completed, take a small piece of dough to test it. At this time, the dough can be stretched into a thicker and rougher dough sheet and is in the expansion stage.

10. Continue to start the dough kneading process once (15 minutes), and then start the third kneading process and knead the dough for another 5 to 10 minutes. (For this dough, I spent 5 minutes kneading the dough for the third time. The specific time depends on the state of the dough.)

11. Take a piece of dough and test it. If it can easily stretch out into a very thin "glove film", the dough has reached the complete stage and can be used to make toast.

12. Add chopped dried nuts.

13. Start the dough kneading program. After 1 to 2 minutes, when the dough completely wraps the chopped nuts, you can manually stop the dough kneading program.

14. Cover with plastic wrap, start the fermentation function of the bread machine, and let it ferment until it is 2 to 2.5 times the size of the original dough. (At this time, dip your finger in a little dry powder and poke a hole in the dough. The hole should not shrink or collapse.)

15. Take out the fermented dough and exhaust it.

16. Divide into four equal parts, roll into balls, cover with plastic wrap and let rise in the middle for 15 minutes.

17. Take one portion and divide it into three equal portions.

18. Knead into long strips one by one.

19. Braid it into a braid.

20. Fold it into three parts, pinch the joints tightly, and then put it into the bread pan.

21. Make the four doughs one by one, and then line the bread pan with tin foil. （

22. Cover with plastic wrap, put it in the bread machine, start the fermentation function and let it ferment until it is twice its original size. Remove the plastic wrap and brush a layer of egg liquid on the surface.

23. Start the bread machine’s baking function, set the time to 35 minutes, and select “medium” for color. After 15 minutes, open the bread machine and quickly remove the tin foil covering the bread bucket.

24. Baked bread. (After baking, pour it on the grill and let it dry to the temperature of your palm, then put it into a fresh-keeping box or fresh-keeping bag)

Today I am introducing to you the five-nut and intellectual bread that I have collected for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to make it.